German Carrot Soup

Ingredients

• six carrots
• two ounces of butter
• one chopped onion
• one pint of chicken broth
• one bouquet garni
• one pint of cream sauce
• the yolks of two eggs
• one cup of cream
• a quarter of a pound of boiled noodles
• Season with salt and a little Cayenne pepper

Method

1. 1

   Grate carrots, simmer with butter and onion, add broth and bouquet garni, boil, sieve, return to heat, add cream sauce, bind with egg yolks and cream, strain, and add noodles before serving.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from The Hotel St. Francis cook book (1919) by Hirtzler, Victor., page 197. The excerpt below is the record exactly as published.

German carrot soup. Grate the red parts of six carrots and put in a cas- serole with two ounces of butter and one chopped onion. Simmer for twenty minutes. Then add one pint of chicken broth, or veal broth, or any kind of stock; and one bouquet garni. Boil for twenty minutes, then remove the bouquet, and pass the rest through a fine sieve. Put back in casserole, add one pint of cream sauce, bring to a boil, and bind with the yolks of two eggs mixed with one cup of cream. Strain again ; and before serving add a quarter of a pound of boiled noodles. Season with salt and a little Cayenne pepper

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